Gluten-Free Food Science and Technology
June 2009, Wiley-Blackwell
This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research.
Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland
Also available from Wiley-Blackwell
Management of Food Allergens
Edited by J. Coutts and R. Fielder
Bakery Manufacture and Quality - Water Control and Effects
S. Cauvain and L. Young
Whole Grains and Health
Edited by L. Marquart et al
2. The clinical presentation and diagnosis of celiac disease.
3. Classification of proteins in cereal grains: what is toxic and how is it measured in foods?.
4. The nutritional quality of gluten-free foods.
5. Gluten-free dough: rheological properties, testing procedures - methods and potential processing problems.
6. Enzymatic manipulation of gluten-free breads.
7. Commercial aspects of gluten-free products.
8. Dough microstructure and textural aspects of gluten-free yeast bread and biscuits.
9. Manufacture of gluten-free speciality breads and confectionery products.
10. Production of gluten-free beer.
11. Functionality of starches and hydrocolloids in gluten-free foods.
12. Coeliac disease and gluten-free research: What does the future hold for the physician, the patient and the scientist?
Recommendations are given for the most suitable ingredients for different gluten-free products such as doughs, breads, biscuits and beer
The nutritional values of gluten-free products are addressed
Includes useful scene-setting chapters on the incidence and diagnosis of coeliac disease as well as a review of gluten-free products in the marketplace.